Freehouse Brewery 2

Freehouse Brewery 2

>> hi, everyone this is christian sanger from holy city.com, brewery, and i'm here today with owner and pro righter, arthur lucas, how are you today.

>> great.

Party for the winter solstice, a bonfire and having a great time.

>> lots of folks here as you can see, and we're here specifically to talk about one of your newest beers that you have on tap.

And it's an oyster stout, low country oyster stout so tell us about it.

>> this fine beer is the quintessential low country oyster stout.

We have seven different shellfisheries have contributed throughout the low country from as far as south as hiltonhead, all the way up, just before up to mcclellanville, and each of them has brought a couple of bush els of oysters that we shared into one brew.

The idea is, hey, let's bring everyone together, the more the merrier, and the or of our low country shellfish.

>> so that's wine terminology, and it's what you mentioned before, you're going forward with wines, where the ingredients come from, they have a different flavor profile, and you can tell where that wine came from, and you can tell from this oyster stout, you can tell it's a low country o.

Charleston beer.

>> you certainly can, and combined with the craftsmen, we do a good job of that.

And this is where each of the oyster bush els are harvested, and here we are contributing and utilizing our own ecosystem.

And now the folks at the charleston oyster farm were kind enough to take us on the and we actually collected one of the bush els with the charleston oyster farm.

>> you guys are getting your hands dirty and making this beer from the beginning of getting the oysters to the process.

And now we're outside of with the head brewer, casey, and thank you for being here today.

And we have a great brewery with all sorts of family and friends, enjoying the brewery and a few of them enjoying the low country oyster stout.

And tell me a little bit about the brewing process behind this beer.

>> it was like most brew days but a little more fun.

We had one of the providers who came in and helped us brew and eat oysters and fried some of his products and throw them in the beer.

>> is there much of a difference between the standard process and obviously the oysters are involved.

And are you putting them in with shells and all in the anytime filtering?

>> we put them into a couple of parts of the process, into the mash itself with the grain, and we put them through one of the filters and through some of the actual boil.

>> how many benefit versions were there before you said this is the one that we're going to put out?

Was it easy?

>> we have done them in the past.

And we tinkered with the recipe and tailored them and it has more alcohol than the other one does, but other than that, a lot of oysters.

>> as head brewer, how would you describe the flavor of this beer?

>> it has a lot of chocolate and vanilla like a normal stout would, but the main thing the oysters provide, the mineral content, the shell and a little bit of salinity, so it has a different mineral character.

>> everyone loves the story, and everyone loves support local.

And it tastes really good.

>> that's always a plus, right?

Doing good for the local community and making a great product.

For folks where can they find this beer?

At the brewery obviously.

>> the cans are running out and you may have to run to your favorite bottle shop, bottles in mount pleasant, for example.

>> so if people want to learn more about not only the oyster stout but the brewery in general, what's the best way to find information?

>> they can go to our facebook and instagram pages.

>> terrific, and christian sanger from holy city.com.

Check it out.

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